EP2184991B1 - Associations d'un fungicide de type polyène avec des tensioactifs cationiques - Google Patents

Associations d'un fungicide de type polyène avec des tensioactifs cationiques Download PDF

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EP2184991B1
EP2184991B1 EP07803625.8A EP07803625A EP2184991B1 EP 2184991 B1 EP2184991 B1 EP 2184991B1 EP 07803625 A EP07803625 A EP 07803625A EP 2184991 B1 EP2184991 B1 EP 2184991B1
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natamycin
lae
dispersion
aqueous solution
concentration
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EP2184991A2 (fr
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Xavier Rocabayera Bonvila
Sergi Figueras Roca
Roger Segret Pons
Eva Piera Eroles
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Laboratorios Miret SA
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Laboratorios Miret SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
    • A01N43/90—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A23C19/11—Addition of preservatives of antibiotics or bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/10—Antimycotics

Definitions

  • the present invention refers to combinations of the polyene fungicide natamycin with the cationic surfactant LAE with antimicrobial properties to improve the preservative activity of both compounds against microorganisms responsible for the spoilage of food and of cosmetic and pharmaceutical products.
  • the polyene fungicide natamycin (CAS No. 7684-93-8), also known as pimaricin, is a naturally occurring antimicrobial agent produced by the bacterium Streptomyces natalensis. This compound is effective against yeasts and moulds, but it has been reported that it is ineffective against bacteria. It is used in the food industry as a preservative to inhibit fungal growth (approved in the European community under E-235; in the USA it is regulated by 21 CFR 172.155). For more than 20 years, natamycin has been used to prevent growth of mold on cheese and sausages. Besides, it is also used in other foodstuffs that are subject to microbial spoilage such as dressings, sauces, marinades, condiments, spreads, margarine and dairy based foods.
  • natamycin has been applied to foodstuff in different ways, for example, in a dry form, in aqueous suspensions, by mixing natamycin with water-miscible solvents to reach an stable aqueous solution, etc.
  • Use of the dry form implies the difficulty to obtain a homogeneous distribution.
  • Use of the aqueous suspension implies the formation of precipitates due to the low stability of natamycin.
  • solubilise polyene fungicides such as natamycin with the purpose to improve their efficacy.
  • EP 0 670 676 B1 concerns a novel type of natamycin preparation that implies a modified form of natamycin by means of contacting the natamycin with methanol to convert the natamycin in a solvated form and then removing the methanol form the natamcyin to form ⁇ -natamycin.
  • EP 0 678 241 B1 discloses an aqueous suspension of natamycin that contains a thickening agent and has a pH between 3-6. Applying a suitable pH range along with a thickening agent, the inventors obtained an aqueous suspension of natamycin chemically and microbially stable for more than 14 days and physically stable for several hours.
  • US 5,597,598 relates to a composition
  • a polyene antifungal agent like natamycin, an acidic antifungal compound and an additional acid compound.
  • This composition is useful to prevent the growth of mold which are more tolerant towards polyene fungicides.
  • This composition can be incorporated into a coating emulsion or in a liquid where the food and agricultural products wanted to treat can be brushed with the coating emulsion or immersed in the liquid.
  • US 6,146,675 concerns a novel antimicrobial composition
  • natamycin and an oxygen scavenger or antioxidant, and/or chelating agent.
  • Water hardness control is used to sustain the natamycin activity by preventing its degradation.
  • WO2005097063 relates to a specific process and formulation for producing natamycin tablets to facilitate their preparation and use in the food and feed industry and to ensure that such tablets rapidly and fully disintegrate when added to a liquid vehicle.
  • cationic surfactants are known as preservatives used in food, cosmetic and pharmaceutical industry. Cationic surfactants have turned out to be highly effective against microbial proliferation and at the same time safe for intake in humans and mammals in general. For all of this, cationic surfactants are an attractive tool in the industry.
  • LAE ethyl ester of the lauramide of the arginine monohydrochloride
  • the compound LAE is remarkable for its activity against different micro-organisms, like bacteria, moulds and yeasts which can be present in food products ( WO 03/034842 ) and also in cosmetic formulations and preparations ( WO 03/013453 , WO 03/013454 and WO 03/043593 ).
  • the product is outstanding for its innocuity to humans.
  • LAE also known as lauric arginate
  • LAMIRSA LAMIRSA, Spain
  • Lauric arginate is listed by the FDA (Food and Drug Administration) as being a GRAS substance (Generally Recognized As Safe) under GRN 000164.
  • the USDA United States Department of Agriculture
  • FSIS Directive 7120.1 The USDA (United States Department of Agriculture) has approved its use in meat and poultry products.
  • the invention provides a solid composition consisting of the polyene fungicide natamycin and LAE (represented as formula (2) above).
  • the invention also provides a method for preparing a dispersion of natamycin by the dispersion of the solid composition according to the invention in a suitable liquid medium.
  • the invention further provides a dispersion of natamycin prepared by the method of the invention.
  • the invention provides a method for preparing an aqueous solution of natamycin by diluting the dispersion with water.
  • This invention solves the problems of the generally low solubility of natamycin by means of providing an aqueous composition constituted by the cationic surfactant of formula (2) which encapsulates the polyene fungicide natamycin.
  • This composition surprisingly improves the activity of natamycin because it increases the bioavailability of natamycin in the aqueous phase which is the medium where microorganisms grow.
  • Encapsulating natamycin in a cationic surfactant is a way to avoid that it precipitates. At the same time it improves its availability in the matrix where the aqueous solution is applied.
  • the cationic surfactant encapsulates natamycin in the aqueous solution
  • the polyene fungicide is released to the matrix, where the aqueous solution is applied, in a dose level which is always solubilised, stable and much more effective.
  • Polyene fungicides are in general effective against yeasts and moulds and ineffective against bacteria. Cationic surfactants due to their cationic properties are easily linked to the membranes of bacteria. The inventors unexpectedly observe that after encapsulating natamycin in LAE in an aqueous solution a synergistic antimicrobial effect is observed.
  • Encapsulating natamycin in LAE provides an aqueous solution which is stable and effective against yeasts, moulds and bacteria and it is surprisingly observed a synergistic effect.
  • the present inventors have found, that it is possible to provide a solid composition consisting essentially of the polyene fungicide natamycin and the cationic surfactant of the above formula (2).
  • the cationic surfactant which is used in the present invention is the ethyl ester of lauric arginate of above formula (2) (hereafter referred to as LAE).
  • the second component of the solid composition is the polyene fungicide natamycin.
  • the solid composition may contain further components such as sugar, salt, anticakings, antioxidants, chelating agents, surfactant agents and thickening agents. Such further components may function to stabilize the solid composition itself, for instance the presence of an antioxidant may help to prolong the storage stability of the solid composition. The further components may also function to improve the dispersed form of the solid dispersion or its more diluted solution in water, which dispersed form and solution are the preferred processed forms of the solid composition which will be discussed hereafter.
  • further components such as sugar, salt, anticakings, antioxidants, chelating agents, surfactant agents and thickening agents.
  • Such further components may function to stabilize the solid composition itself, for instance the presence of an antioxidant may help to prolong the storage stability of the solid composition.
  • the further components may also function to improve the dispersed form of the solid dispersion or its more diluted solution in water, which dispersed form and solution are the preferred processed forms of the solid composition which will be discussed hereafter.
  • the presence of the further components may help to prepare the dispersed form of the polyene fungicide by simple dispersion in a solvent, without the need to add any further supplement.
  • the presence of the further components may help to prepare the aqueous solution of the polyene fungicide, without the need to provide any particular solution in water for the preparation of the solution, just water itself may be sufficient to achieve the wanted effect.
  • the solid composition essentially consists of natamycin and LAE.
  • the amount of the two components natamyin and LAE may vary depending on the intended use. It may be appropriate to provide a solid composition with a relatively increased amount of natamycin or a solid composition with a relatively increased amount of LAE.
  • the preparation of the dispersion of natamycin which will be described hereafter involves the simple dispersing step in a suitable solvent.
  • the preparation of the solution of natamycin involves the further dilution of the dispersion with water or the dissolution of the solid composition in water. In either of these preparations there is no intention of a further addition of the polyene fungicide or the cationic surfactant. So, the final relative amounts of the natamycin and LAE in the dispersion and the solution are already determined by their relative presence in the initially provided solid composition. In the later treatment of the solid composition through the method of dispersion or solution further natamycin or LAE could be added in practice, but this further addition would necessarily complicate the preparation method and it does not constitute the preferred method of the invention.
  • the mixture of LAE and natamycin consists of 2.0 - 99.9 % by weight of LAE and 0.1 - 98.0 % by weight of natamycin, the sum of the two being 100%.
  • the preferred mixtures of the LAE and the natamycin cover a wide range of mixtures because each range has a specific effect.
  • the mixture constituted by 99.0% of LAE and 1.0% of natamycin is preferred to be used in those foodstuffs where the initial presence of microorganisms like yeast and moulds is in a low concentration.
  • the mixture allows that natamycin has a constant effect against the microorganisms.
  • Another preferred mixture is intended for curing food products whereby the curing process is short but the initial concentration of yeast and mould is very high.
  • the preferred mixture is constituted by 2% of LAE and 98% of natamycin. Thanks to this mixture the high concentration of yeast and mould at the beginning of the curing process is reduced considerably, avoiding, in this sense, the initial attack of these microorganisms in the food.
  • the composition may further contain an amount of further ingredients, as discussed before.
  • the amount of the further ingredients depends on the intended final use of the solid dispersion.
  • a usual amount of the further ingredients may be in the range of 0 to 5 parts by weight to a total of 100 parts by weight of the mixture of natamycin and LAE
  • the solid composition can be prepared using conventional methods for preparation. A convenient method is to provide the two components in a solid mixer and to mix the components in the mixer for a sufficient time until a homogenous mixture is obtained. If further components are intended to be present, these may be added together with the components LAE and natamycin or they may be added after the homogeneous mixture has been obtained.
  • the composition which is finally obtained is a powdery substance.
  • the solid composition can be stored for a considerable duration of time without need to take specific measures of caution. It is generally recommended to store the solid compositions under conditions of low humidity and a temperature not exceeding 20°C, but conditions outside the preferred range allow storage for a long duration as well.
  • the solid composition of the invention is particularly suitable to be used for the preparation of a dispersion of natamycin in any suitable liquid.
  • the dispersion is meant to relate to a liquid containing particles in a size of 50 ⁇ m to 10 nm.
  • the dispersion may have a certain turbidity which may be as strong as to give it a milky look.
  • the final look of the dispersion is determined by the size and the concentration of the particles in the dispersing liquid.
  • the dispersion may be considered as a concentrated preparation of natamycin the concentration being well above the range in which natamycin would be used as an antimicrobial agent in food products.
  • the liquid basis of the dispersion may be any liquid which is suitable for use in the preparation of food.
  • Such liquids are water, propylene glycol, ethanol, or glycerine. Mixtures of these liquids are possible as well.
  • Water may refer to tap water, demineralised water, distilled water, or solutions of any suitable salt in water.
  • tap water is particularly preferred.
  • the dispersed phase in the dispersion is essentially consisting of LAE and natamycin. It may also contain the further ingredients, if these are present. Alternatively the further ingredients may have dissolved in the liquid which is used for the preparation of the dispersion.
  • the preparation of the dispersion is particularly easy.
  • the liquid which is selected for the step of dispersion is added to the solid composition or the solid composition is added to the liquid.
  • the mixture is then stirred for a time which is sufficient to obtain the wanted dispersion. No remaining particulate material may be observed.
  • the wanted degree of dispersion may be controlled by the conventional methods such as turbidimetry.
  • a dispersion of natamycin prepared in this manner may display a concentration of this polyene fungicide of between 100 ppm and 10,000 ppm, optionally comprising ingredients such as sugar, salt, anticakings, antioxidants, chelating agents, surfactants and thickening agents.
  • the concentration of natamycin in the dispersion may preferably vary between 100 ppm and 5000 ppm.
  • the corresponding concentration of LAE in the dispersion depends on the relative presence of the two components in the solid dispersion.
  • the dispersion of natamycin displays a high degree of stability.
  • the dispersion may be stored for more than 12 months without any observation of the occurrence of precipitation and without loss of any of its original optical appearance, a dispersion which is initially slightly turbid will remain to be so after 12 months.
  • the dispersion should be stored in closed vessels but otherwise there is no need for a special treatment during storage.
  • the invention therefore provides the method of preparing a solution of natamycin by diluting the dispersion of natamycin which is described above with water. This preparation is particularly easy and comfortable.
  • the dispersion according to the invention is added to the vessel containing water, or alternatively water is added to a vessel already containing the dispersion.
  • the mixture must be mixed until a homogeneous solution has been obtained.
  • the duration of the stirring step is not particularly long, stirring with a conventional stirring device for 10 to 20 minutes is usually sufficient to achieve the homogeneous solution.
  • aqueous solution from the components natamycin and LAE themselves, adding these components to a suitable amount of water and stirring until homogeneity.
  • LAE is initially added to the liquid phase and the polyene fungicide is added in the second step.
  • the manner of preparation is less convenient and it involves considerable stirring energy, but it is possible and may lead to the same final result.
  • the stability of the solution is high. Preparation of a solution by the dilution of the dispersion has shown that the solution is stable for 6 months. Therefore the solution may be prepared immediately, but usually the intermediate preparation of the more concentrated dispersion may overcome a lot of practical storage problems.
  • the final concentration of the components natamycin and the cationic surfactant LAE in the aqueous solution is determined by the concentration of these components in the preparation from which the aqueous solution is prepared.
  • the aqueous solution may contain natamycin in a concentration of 100 to 10,000 ppm in combination with LAE in an amount of 200 to 100,000 ppm and optionally comprising ingredients such as sugar, salt, anticakings, antioxidants, chelating agents, surfactants and thickening agents.
  • the aqueous solution contains the two components in a ratio by weight of natamycin to LAE of 1:20 to 1:200, preferably 1:50 to 1:100.
  • the aqueous solution according to the present invention contains natamycin at a concentration of 0.001 to 0.15 % (w/w), preferably of 0.01 to 0.10 % (w/w).
  • the mixture of natamycin (commercially available) with a cationic surfactant like LAE surprisingly solubilised the natamycin in an aqueous solution. According to the dose level between natamycin and LAE, the total solubility of natamycin was observed.
  • the aqueous solution obtained had a low viscosity as there is no need to add in the solution gums or other thickening substances to stabilize the natamycin. This low viscosity improves the application process of the solution in the product desired to be treated.
  • natamycin was better solubilised when it was mixed with the highest doses of LAE.
  • the solubility of natamycin is depending on the concentration.
  • a high concentration of natamycin implies a high concentration of LAE to solubilise the natamycin.
  • the inventors have observed that 10% of LAE in water allowed to solubilise more than 1000 ppm of natamycin.
  • the solution of the combination of natamycin with LAE is suitable for the treatment of food products. All kind of food products which are treated with natamycin may be treated with the combination of the present invention.
  • the food products which may be treated are products such as cheese, meat products, in particular cold meat products and bakery products.
  • the application of the aqueous liquid is performed by immersion or spraying, the choice of the application method depending on the kind of product to be treated.
  • Further products to be treated may be drinking fluids.
  • the application is completed by adding the inventive composition to beverages such as orange juice.
  • cosmetic products may be treated by spraying with the aqueous solution or by adding the inventive composition directly to the product.
  • each of the products of the invention, the solid composition, the dispersion and the aqueous solution may be used for the preparation of pharmaceutical preparations for the treatment of human beings or animals, the treatment being directed to any kind of disease connected to infections with bacteria or fungi.
  • Example 1 198 g of LAE (producer LAMIRSA) is provided into a solid mixer (producer: ORTOALRESA). An amount of 2 g natamycin (producer: Sigma) is added. The mixture of the two compounds is mixed in the solid mixer at 60 rpm for 30 minutes.
  • Example 2 196 g of natamycin (producer Sigma) is provided into a solid mixer (producer: ORTOALRESA). An amount of 4 g LAE (producer: LAMIRSA) is added. The mixture of the two compounds is mixed in the solid mixer at 60 rpm for 30 minutes.
  • Example 3 100 g of LAE (producer LAMIRSA) is provided into a solid mixer (producer: ORTOALRESA). An amount of 100 g natamycin (producer: Sigma) is added. The mixture of the two compounds is mixed in the solid mixer at 60 rpm for 30 minutes.
  • Example 4 400 g of a mixture according to example 1 is provided in a container. 600 ml tap water is added to the container.
  • the mixture is stirred for 30 minutes with a stirrer (produced by HEIDOLPH) at room temperature.
  • a stirrer produced by HEIDOLPH
  • the concentration of natamycin in the dispersion was 0.4% by weight (w/w).
  • 200 g of a mixture according to example 2 is provided in a container. 800 ml tap water is added to the container.
  • the mixture is stirred for 30 minutes with a stirrer (produced by HEIDOLPH) at room temperature.
  • a stirrer produced by HEIDOLPH
  • the concentration of LAE in the dispersion was 0.4% by weight (w/w).
  • 200 g of a mixture according to example 2 is provided in a container. 800 ml tap water is added to the container.
  • the mixture is stirred for 30 minutes with a stirrer (produced by HEIDOLPH) at room temperature.
  • a stirrer produced by HEIDOLPH
  • the concentration of natamycin in the dispersion was 10.0 % by weight (w/w).
  • An aqueous solution of natamycin is prepared by adding 1000 g of the dispersion of example 4 to 1000 g of tap water. The resulting liquid was stirred for 30 minutes.
  • the concentration of LAE in the solution was 19.8 % by weight (w/w).
  • the concentration of natamycin in the solution was 0.2 % (w/w).
  • the solution which was obtained was used for the treatment of fresh cheese.
  • An aqueous solution of natamycin is prepared by adding 10 g of the dispersion of example 5 to 970 g of tap water. The resulting liquid was stirred for 30 minutes.
  • the concentration of natamycin in the solution was 0.2 % by weight (w/w).
  • the concentration of LAE in the solution was 0.004 % (w/w).
  • the solution which was obtained was used for the treatment of cured cheese.
  • An aqueous solution of natamycin is prepared by adding 10 g of the dispersion of example 6 to 490 g of tap water. The resulting liquid was stirred for 30 minutes.
  • the concentration of LAE in the solution was 0.2 % by weight (w/w).
  • the concentration of natamycin in the solution was 0.2 % (w/w).
  • the solution which was obtained was used for the treatment of semi-cured cheese.
  • Cured cheese was purchased from a local producer.
  • the cheese contains cow milk, sheep milk, goat milk, starters, salt, rennet.
  • the minimum amount of fat 55% /dry weight. Minimum 45 dry weight.
  • Inoculums is a mix of Penicillum casicolum, Rizopus, Aspergillus niger and Cladosporium cladosporioides. Spores seeded in Sabouraud Chloramphenirol agar are incubated at 25°C for 5 days. Spores are scraped of the agar with Ringer broth and diluted in Brain Heart Infusion broth. Brain Heart Infusion broth is incubated at 25°C for 5 days. Diluted inoculums are mixed at the desire concentration in order to have the mix inoculums.
  • the LAE was diluted in deionized water, once dissolved, natamycin was introduced and the liquid was left shaking during 30 minutes at least.
  • the cheese was sliced and cut in equal portions of 5 centimeters of diameter by 5 millimeters wide in sterile surroundings.
  • Natamycin 95 % concentrations two differently concentrated baths of natamycin were prepared: 500 ppm and 1000 ppm.
  • Lauric arginate concentrations four differently concentrated baths of Lauric arginate were prepared: 0.5 %, 1 %, 5 % and 10 %.
  • Lauric Arginate with Natamycin 95 % concentrations differently concentrated mixed baths of Lauric arginate and natamycin were prepared.
  • the first graph shows the inhibitory power of the separate treatment of Lauric arginate and natamycin, the best treatment is Lauric arginate at 10 %.
  • the second graph ( figure 2 ) shows the synergy effects between Lauric arginate and natamycin, the mix of LAE 5% and natamycin 500 ppm is better than Lauric arginate 10%.
  • the third graph shows also the synergy effects between Lauric arginate and natamycin, the mix of Lauric arginate 0.5% and natamycin 500 ppm is similar than the effects of the natamycin 1000 ppm.
  • LAE was produced by LAMIRSA, Terrassa; NATAMYCIN was purchased from SIGMA.
  • next tables 1 to 10 the effect of LAE and natamycin is displayed when administered alone and in combination.
  • the table indicates the MIC values found at different relationship between natamycin and LAE, whereby a value for natamycin : LAE 1:1 means the same concentration for both substances in the antimicrobial composition.
  • the method of Kull et al. for the calculation of the synergy index allows a very quick evaluation of the type of interaction displayed by the two components of the antimicrobial mixture.
  • the synergy index displays a value of more than 1, then there is an antagonism between the two components.
  • the synergy index is 1, then there is an addition of the effects of the two components.
  • the synergy index displays a value of less than 1, then there is a synergism between the two components.
  • Cladosporium cladosporioides Relationship natamycin:LAE Q n Q lae Q N O n /O N Q LAE Q lae /Q LAE SI 1:1 0,5 0,5 1 0,5 64 0,0078 0,508 1:5 0,5 2,5 1 0,5 64 0,0391 0,539 1:10 0,5 2,5 1 0,5 64 0,0391 0,539 1:100 0,25 25 1 0,25 64 0,3906 0,641 1:500 0,1 50 1 0,1 64 0,7813 0,881 Table 4.

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  • Dentistry (AREA)
  • Environmental Sciences (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cosmetics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Claims (16)

  1. Composition solide consistant en la natamycin et un agent tensioactif cationique (LAE) de la formule suivante
    Figure imgb0008
     la composition solide consistant en 2-99,9 % en poids de LAE et 0,1-98 % en poids de natamycin, la somme étant 100 %.
  2. Composition solide selon la revendication 1, comprenant en outre des composants tels que le sucre, le sel, les antiagglomérants, les antioxydants, les chélateurs ou les épaisseurs,
    dans une quantité de 0-5 parts par poids sur 100 parts par poids de la quantité de LAE et de la natamycin.
  3. Procédé pour la préparation d'une dispersion de natamycin par la dispersion de la composition solide selon la revendication 1 ou 2 dans un solvant.
  4. Procédé selon la revendication 3, dans lequel le solvant est l'eau du robinet ou un solvant organique tel que le polypropylène glycol ou le glycérine, ou un autre solvant de qualité alimentaire, ou une association de ces solvants.
  5. Dispersion de natamycin préparée par le procédé selon la revendication 3 ou 4, dans laquelle la concentration de natamycin est entre 100 ppm et 10.000 ppm, le cas échéant comprenant d'autres composants tel que le sucre, le sel, les antiagglomérants, les antioxydants, les chélateurs ou les épaisseurs.
  6. Procédé pour la préparation d'une solution aqueuse de natamycin en diluant la dispersion selon la revendication 5 avec de l'eau.
  7. Procédé pour la préparation d'une solution aqueuse de natamycin en dissolvant la composition solide selon la revendication 1 ou 2 dans l'eau.
  8. Solution aqueuse qui est accessible par le procédé selon la revendication 6 ou 7, contenant la natamycin dans une concentration de 10 à 10.000 ppm en association avec LAE dans une quantité de 200 à 100.000 ppm et le cas échéant comprenant d'autres composants tel que le sucre, le sel, les antiagglomérants, les antioxydants, les chélateurs ou les épaisseurs.
  9. Solution aqueuse selon la revendication 8, dans laquelle le rapport par poids de natamycin à LAE est 1:20 à 1:200.
  10. Solution aqueuse selon la revendication 8 ou 9, dans laquelle le rapport par poids préféré de natamycin à LAE est 1:50 à 1:100.
  11. Solution aqueuse selon l'une des revendications 8 à 10, dans laquelle la concentration de natamycin est 0,001 à 0,15 % (poids par rapport au poids).
  12. Utilisation de la solution aqueuse selon l'une des revendications 8 à 11 pour le traitement des produits alimentaires.
  13. Utilisation selon la revendication 12 pour le traitement du fromage, des produits de viande froids et des produits de boulangerie.
  14. Utilisation selon la revendication 12 pour le traitement des préparations liquides tel que des fluides potables.
  15. Utilisation des préparations selon l'une des revendications 1, 2, 5 et 8 à 11 pour le traitement des préparations cosmétiques.
  16. Utilisation des préparations selon l'une des revendications 1, 2, 5 et 8 à 11 pour la préparation des médicaments afin de traiter des infections dans des animaux ou des êtres humaines.
EP07803625.8A 2007-09-13 2007-10-05 Associations d'un fungicide de type polyène avec des tensioactifs cationiques Active EP2184991B1 (fr)

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ES200702132 2007-09-13
PCT/EP2007/060598 WO2009033508A2 (fr) 2007-09-13 2007-10-05 Associations d'un fungicide de type polyène avec des tensioactifs cationiques

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CL (1) CL2008002728A1 (fr)
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WO2012162412A2 (fr) 2011-05-24 2012-11-29 Agraquest, Inc., A Delaware Corporation Combinaisons synergiques de fongicides de type polyène et de peptides non ribosomaux et procédés d'utilisation associés
US20140127382A1 (en) * 2011-06-17 2014-05-08 Uha Mikakuto Co., Ltd. Gallate-type catechin-containing drink

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DK0513922T3 (da) * 1991-05-17 1996-07-08 Gist Brocades Nv Overtræk til levnedsmidler og landbrugsprodukter til forebyggelse af væksten af skimmelsvampe
EP0608575A1 (fr) 1993-01-27 1994-08-03 Dsm N.V. Composition réticulée par exposition à la lumière ultra violette en l'absence de solvant
DE69434623T2 (de) 1993-09-29 2006-07-27 Dsm Ip Assets B.V. Modifizierte Formen des Natamycins, Verfahren zu ihrer Herstellung und sie enthaltende antifungale Zusammensetzungen
AU688856B2 (en) 1994-04-11 1998-03-19 Gist-Brocades B.V. Stable natamycin suspensions
ES2092958B1 (es) 1995-01-10 1997-08-01 Miret Lab Procedimiento para la sintesis de tensioactivos cationicos derivados de la condensacion de acidos grasos con aminoacidos de caracter basico esterificados y su aplicacion como agentes antimicrobianos.
US6146675A (en) 1998-10-30 2000-11-14 Lipton, Division Of Conopco, Inc. Foodstuff preservation
PT1294678E (pt) 2000-06-03 2006-06-30 Miret Lab Processo para a preparacao de tensioactivos cationicos
DK1450608T3 (da) 2001-04-28 2006-01-09 Miret Lab Antimikrobiel sammensætning omfattende kaliumsorbat og LAE
US7758851B2 (en) 2001-08-09 2010-07-20 Laboratorios Miret, S.A. Preservative systems and their use in cosmetic preparations
BRPI0114147B1 (pt) 2001-08-09 2017-06-27 Laboratorios Miret, S.A. Cosmetic or dermatological composition in the form of an emulsion understanding cationic surfaces
ES2389069T3 (es) 2001-10-25 2012-10-23 Laboratorios Miret, S.A. Uso de conservante catiónico en productos alimenticios
BR0116767A (pt) 2001-11-15 2003-12-23 Miret Lab Uso de tensoativo catiÈnico como acentuador de atividade em desodorantes e cuidado oral
EP1470234B1 (fr) 2002-02-01 2008-09-17 Laboratorios Miret, S.A. Synthese enzymatique d'esters n(alpha)-acyl-l-arginine
US7662417B2 (en) 2002-05-08 2010-02-16 Laboratorios Miret, S.A. Preservatives and protective systems
WO2004082407A1 (fr) 2003-03-21 2004-09-30 Dsm Ip Assets B.V. Solution aqueuse stable d'un fongicide polyene
US20050226974A1 (en) 2004-04-08 2005-10-13 John Faragher Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product
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AU2006294652A1 (en) * 2005-09-28 2007-04-05 University Of Massachusetts Stabilized antimicrobial compositions and related methods of preparation
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US20080206414A1 (en) * 2007-02-26 2008-08-28 Conopco, Inc., D/B/A Unilever Preservative method
GB0717182D0 (en) * 2007-09-04 2007-10-17 Danisco Composition

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CA2695343A1 (fr) 2009-03-19
BRPI0722020A2 (pt) 2014-03-25
CA2695343C (fr) 2015-07-07
US20100305055A1 (en) 2010-12-02
ES2551681T3 (es) 2015-11-23
WO2009033508A3 (fr) 2009-12-10
WO2009033508A2 (fr) 2009-03-19
UY31319A (es) 2010-04-30
PE20091012A1 (es) 2009-08-02
BRPI0722020B1 (pt) 2016-12-13
MX2010002906A (es) 2010-03-30
EP2184991A2 (fr) 2010-05-19
CL2008002728A1 (es) 2010-02-12
AR068619A1 (es) 2009-11-25

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